Sheet Pan Cod with Veggies
Sheet Pan Cod with Veggies! Baked cod with garlic and herbs with roasted veggies. A light, easy, Paleo meal that takes less than 30 minutes to make & prep. Baked cod never was so easy or so good! Gluten Free + Low Calorie + Paleo + Whole30
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch, Sheet Pan
Cuisine: American
Diet: Low Calorie
Servings: 3 servings
Calories: 176kcal
- 12 ounces cod 3 filets, frozen or unfrozen
- 1 bunch asparagus ends sliced off and washed
- 1 yellow bell pepper sliced in lengthwise strips
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons thyme
- 1/2 teaspoon garlic
- Salt and pepper to taste
Preheat oven to 350 F. Prepare a baking sheet with parchment paper. Place the extra virgin olive oil, garlic and thyme in a small bowl and whisk together.
Place the cod filets on the sheet pan. Spoon the oil mixture over each cod filet, dividing it evenly among the three filets.
Place the asparagus and bell pepper around the cod. Add salt and pepper over everything to taste.
Bake for 25-30 minutes or until the cod is slightly golden in the center and flaky, and veggies are done. Serve immediately or store in the refrigerator up to 3 days.
Serving: 1serving | Calories: 176kcal | Carbohydrates: 8g | Protein: 23g | Fat: 5g | Cholesterol: 48mg | Sodium: 65mg | Potassium: 855mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1280IU | Vitamin C: 83mg | Calcium: 59mg | Iron: 3.9mg